Do you know you can make dairy-free bread? This beautiful and tasty bread is dairy-free bread, it has no milk or egg so if you’re milk/lactose intolerant this bread is for you. The taste is so good and you can’t tell it has no milk or egg. Either you like milk and egg in your bread or not this bread is for you.
I made some slits on the dough before baking, if you want to make this same slit designs when you want to make the loaves flatten the dough with a rolling pin then roll up with your hands when you get to about a quarter before you complete the roll-up slit with a knife then complete the rolling and secure the seam by pinching the dough and place the seam side underneath.
You might want to try;
- 4 cups bread or all-purpose flour
- 2 ¼ teaspoons dry active yeast
- 1 1/3 cup warm water
- ¼ cup granulated sugar (adjust to your preference)
- 3 Tablespoons olive oil (or your choice)
- 1 teaspoon salt
- Egg wash (one egg plus a tablespoon of water whisked)
In a big bowl or a stand mixer bowl, add warm water, yeast, and sprinkle some small quantity of sugar, mix, and set aside for about 5 minutes r until it foams up. Make sure the water is just warm to touch, hot water will the yeast. If you’re using instant yeast, you don’t need to proof it just add it to the flour.
While the yeast foaming up, add flour, sugar, salt, and whisk together.
With the dough hook, mix the yeast mixture and gently add the dry ingredients and knead on low until all the flour mixture is incorporated then increase the speed and add the oil and knead for about 10 minutes or until the dough is stretchy. You can also use your hand to mix the dough just make sure you knead very well and form a ball.
Oil the bowl side and the top of the dough, cover with a clean kitchen towel, and place in a warm place to double up about one hour. I usually warm (not hot) my oven for a few minutes before starting to mix the dough, turn off the heat. Then place the dough to fasten the process.
Grease the 2 bread pans 9x5 pan size is good or use any size you have then set aside. When the dough is ready, punch down the down on a floured surface and cut it into two.
Form a loaf, you can roll the dough flat then roll up to form a loaf if that’s more convenient and place in the prepared pan, do the same for the second dough. Place in a warm place and let rise for about 40-45 minutes. If you want to do the design I did for mine, after cutting the dough into two, pick one and roll the dough using a rolling pin then roll the dough forward, when you have about a quarter of the dough left, use a knife to make marks/"cuts" (as shown in the picture) then continue to roll forward and pinch down the end, place the seam down in the pan.
Place the rolled dough in the prepared pan.
Preheat the oven to 375 degrees F during the last 15 minutes, brush the dough with egg wash, and bake in the preheated oven for about 25 minutes until it is golden brown.
Brush some butter over the bread crusts cover with a clean kitchen towel, allow to cool down, remove the loaves, and serve.
Place on a wire rack and allow to cool down completely.
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